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BROKEN WHEAT UPMA - SAMBA GOTHUMAI RAVA UPMA

Rava Upma is one of the popular South Indian breakfast items usually prepared with White Rava/Semolina whereas Broken Wheat Upma/Samba Gothumai Rava Upma is a version prepared with Broken Wheat/Cracked Wheat. Broken Wheat is made by milling whole wheat coarsely into various sizes. The finely milled broken wheat is used in this recipe. Broken Wheat is highly nutritious and rich in fibre. Broken Wheat is called as Dhalia in Hindi and Samba Gothumai Rava in Tamil.

     Broken Wheat Upma /Samba Gothumai Rava Upma is a classic dish which can be cooked in minutes. As in White Rava Upma, we don't need to dry roast the Semolina for this recipe. The amount of water used to cook Broken Wheat plays a major role in the texture of this Upma. Broken Wheat Upma should be soft, well-cooked, yet it should not turn mushy. The right ingredients and perfect seasonings add delight to this humble dish. Serve Gothumai Rava Upma with Sambar, Coconut Chutney or any other Curry of your choice. Car pair it up with Curd/Yogurt. For a Sweeter Tooth combine it with a sprinkle of Sugar or a Banana.
     I would say, Samba Gothumai Rava Upma with Curd is an utter treat. It is during my childhood days, I encountered an incident where they served this Upma with a scoop of Curd in a Wedding. I was sceptical about the idea because I was clueless that it can be paired up this way. Me and my friend Kala, both of us were sitting next to each other in the Pandhi, shared a knowing look, stealthily avoided the Curd and had this Upma. It was during my College days, I literally got the taste for the combination. Thanks to my friend Swetha, who helped me identify the real taste of the dish. Knowing my love for the combination she made sure to bring me a box of this Samba Gothumai Rava Upma with Curd topped with a slice of Lemon Pickle, whenever they prepared this Upma at her home.
     When we live outside India we get into a mode where love for our own food peeps out from our mind now and then. Samba Gothumai Upma is one main dish in the list. During our initial days in Malaysia, I searched in vain through all the Indian stores. It is very hard to find this Broken Wheat Rava in Malaysia, (but recently I found that it is available in an Indian store in Brickfields, Kuala Lumpur). Needless to say, I grabbed a packet. On the long run, I have filtered to the core and have scrutinized hardly with lot many items which I buy from India. But even to date Samba Gothumai Rava is one main item I write it up in my to-buy list from India(Coimbatore) next to Kerala Rose Matta Rice.
     Upma is a dish which usually takes a back seat in most of the households or as an instant recipe. Upma comes as a rescue dish when Restaurants get overcrowded and all their tiffin items are finished up, even Dosa Batter. I remember such an occasion in Coimbatore Annapoorna, though they serve Upmas as one of their regular tiffin items. They served Rava Pongal and Gothumai Rava Upma that day and when asked they said all other tiffin items were over because it was a crowded day. Even a scene from K.Balachander's Tamil movie 'Azhagan', there comes a dialogue similar to the above instance. So is the simplicity & proximity of this Samba Gothumai Rava Upma.

For more Recipes from KONGU CUISINE, Click here...

Cuisine - Kongu Cuisine(South Indian)
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

For more recipes on TIFFIN ITEMS, Click here...

HOW TO COOK BROKEN WHEAT UPMA

SAMBA GOTHUMAI RAVA UPMA

BROKEN WHEAT UPMA - SAMBA GOTHUMAI RAVA UPMA

INGREDIENTS :

Broken Wheat Rava / Dhalia/Gothumai Ravai - 2 Cups
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Dry Red Chillies - 2 Nos.
Ghee/ Oil - 3 Tbspns
Water - 5-6 Cups
Salt - To Taste

METHOD:

Chop Onions, Green Chillies, Garlic and Ginger.
Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal, Urad dhal until they turn into light golden brown in colour.
Add Dry Red Chillies to the above and give a quick stir.
Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
Pour 5- 6 Cups of Water into the pan and boil.
Add Salt to taste.
When Water starts to boil, lower the flame, add a tablespoon of Ghee or oil into it and give a quick stir.
Slowly add Broken Wheat Rava/Dhalia/Gothumai Rava in small batches.
Stir continuously while adding the Broken Wheat Rava into the boiling water.
Mix well and close the pan.
Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
Add some ghee(optional) and stir it at regular intervals.
Cook on a very low flame until Broken Wheat Rava turns soft.
Serve Broken Wheat Rava /Gothumai Rava Upma hot with any Chutney, Sambar or any preferred Curries. Goes well with Curd/Yogurt too.
Can eat with Sugar sprinkled over it or add some mashed Bananas for a sweet treat.

NOTES :

The right amount of Water plays a major role in the texture of Broken Wheat Rava/Gothumai Rava Upma. Adjust accordingly.
Can add a few drops of lemon juice, if you prefer a slight tanginess in your Broken Wheat Rava/Gothumai Rava Upma.
Can also add vegetables like Carrot, Beans or Peas to this Upma.
If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
Can add few teaspoons of Ghee to Broken Wheat Rava/Gothumai Rava Upma., at the final stage too.
Adding Ghee to Broken Wheat Rava/Gothumai Rava Upma gives a nice flavour and texture to the dish. Can substitute it with Vegetable Oil too.

RAVA UPMA

   Rava Upma is one of the popular breakfast items, not only in South India but all over India and where ever Indians live. It's hard to deny the fact that it is one of the most savoured dishes since ancient days. It is a classic dish which can be cooked in minutes. The right ingredients and the flavours add delight to this humble Rava Upma. Also, it comes as a rescue dish when Restaurants get overcrowded and all their tiffin items are finished up, even Dosa Batter. I remember such an occasion in Coimbatore Annapoorna, though they serve Upmas as one of their regular tiffin items. They served Rava Pongal and Gothuma Rava Upma that day and when asked they said all other tiffin items were over because it was a crowded day. Even a scene from K.Balachander's Tamil movie 'Azhagan', there comes a dialogue similar to the above instance.
During my initial cooking trials, White Rava was the first experimental ingredient, I chose to cook with. Thinking Rava Upma would be a simple dish and I have seen my mom cook it in a spree...But alas my first few trials with Rava Upma turned out to be a disaster. Soggy and sticky upmas. I didn't know that we had to dry roast White Rava then.
     Rava Upma is one of the easiest dishes, that is often not prepared well. I have seen and experienced this personally. I used to hate when my mom cooks it. Eating it at my friend's place once, almost changed my attitude towards the dish. I asked her mother how she made it and tried the same way. Many have been skeptical about the amount of water I use for Rava Upma, but trust me if you have roasted the White Rava perfectly, then you are sure to get soft-soft upma. This Rava and Water Ratio in the recipe gives a foolproof Soft Rava Upma.



Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

For more recipes on TIFFIN ITEMS, Click here...

INGREDIENTS :

White Rava / Semolina - 2 Cups
Onion - 1 No.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Ghee/ Oil - 3 Tbspns
Water - 6 Cups
Salt - To Taste

METHOD:

Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
Keep it aside to cool down.
Chop Onions, Green Chillies, Garlic and Ginger.
Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
Pour 6 Cups of Water into the pan and boil.
Add Salt to taste.
When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
Slowly add Roasted Semolina(White Rava) in small batches.
Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
Mix well and close the pan.
Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
Add some ghee(optional) and stir it at regular intervals.
Cook on a very low flame until Semolina (White Rava) turns soft.
Serve Rava Upma hot with any Chutney, Sambar or any preferred Curries. Goes well with Curd/Yoghurt too.
Can eat with Sugar sprinkled over it or add some mashed Bananas for a sweet treat.

NOTES :

Perfectly dry roasted semolina plays a major role in the texture of Rava Upma.
Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
Can add few drops of lemon juice, if you prefer a slight tanginess in your Rava Upma.
Can also add vegetables like Carrot, Beans or Peas to Rava Upma.
If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
Can add few teaspoons of Ghee to Rava Upma, at the final stage too.
Adding Ghee to Rava Upma gives a nice flavour and texture to the dish. Can substitute it with any Vegetable Oil too.

TRIVIA - A SMALL NOTE:

I once read an article in 'Varamalar', a supplement which comes on Sundays with' Dinamalar', a Tamil daily newspaper, which has noteworthy tip especially for Rava Upma mentioned by Dr.Raja Gopalachari (last Governor General of British India) that is to add a tablespoon of ghee/oil to the boiling water and give a quick stir before adding Roasted Semolina((White Rava). This would help avoid lump formation in Rava Upma. A simple note from a great person!!!

MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

This Mochai Kottai Puli Kuzhambu is one recipe I learnt from my husband. He had learnt it from his friends during his initials days in Malaysia - a Bachelor's Style Curry, quick & easy. This is a spicy & tangy curry cooked along with a wide range of vegetables along with Mochai - Lima Beans/Butter Beans. We do not get fresh Mochai here, so this curry is prepared with the dry ones. I usually add English Gourd(Cheyote/Merakkai), Okra(Lady's Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc., in this Mochai Kottai Puli Kuzhambu.
Soaked Mochai/Lima Beans is cooked and then added into this Spicy Puli Kuzhambu. Get easy with the choice of vegetables to be added into this Kara Kuzhambu. I add most of the above vegetables into this Curry. This curry has an overwhelming note of Tamarind & Red Chilli Powder which gives the name - Puli Kuzhambu/Kara Kuzhambu. Mochai Kottai Puli Kuzhambu is a perfect Curry to be served along with Steamed Rice. This curry goes well with Tiffin items like Ven Pongal, Rava Pongal & Rava Upma too.

For more CURRIES, Click here...

Cuisine - South India
Recipe Type - Curry
Spice Level - Medium - High
Difficulty - Easy
Serves - 3-4
Author - SM

Soaking Time(Lima Beans/Mochai) - 8-10/Overnight
Preparation Time - 25 - 30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO COOK MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

INGREDIENTS :

To Soak & Cook Mochai/Lima Beans:

Dried Mochai/Lima Beans - 1/4 Cup
Water - 3/4 - 1 Cup

For Puli Kuzhambu/Kara Kuzhambu :

Onion - 1 No.
Garlic - 10-12 Cloves
Tomato - 1 No.
English Gourd - 1/2 the vegetable.
Okra - 4-5 No's.
Eggplant - 2 No's(Small Variety)
Yellow Pumpkin - 1 Ridge.
Turmeric Powder - 1/2 Teaspoon.
Red Chilli Powder - 1-11/2 Teaspoon.
Curry Masala Powder - 1 Teaspoon
Tamarind - 1 Lime Size(Tamarind Paste 1-11/2 Tspn)
Jaggery - a small Piece(Optional)
Coconut Milk - 1/2 Cup(Optional)
Salt - To Taste

For Tempering :

Gingelly Oil - 2 Tablespoons.
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Curry Leaves - 2 Sprigs

METHOD:

To Soak & Cook Mochai/Lima Beans:

Wash & Soak Mochai/Lima Beans in ample of Water.
Soak it for at least 8-10 Hours/overnight.
Alternatively, can soak in hot water for 4-5 Hours.
Once soaked, discard the water used for soaking.
Pour about 1/2 - 3/4 Cup of Water and pressure-cook the Mochai/Lima Beans for 3 Whistles on a high flame.
Lower the flame and cook for another 2-3 Whistles.
Switch off the flame and allow the pressure to release.
Keep the cooked Mochai/Lima Beans aside.
Some Mochai/Lima Beans take longer/sooner to get cooked. Adjust accordingly.

For Puli Kuzhambu/Kara Kuzhambu :

Peel, wash and cut the English Gourd into two, remove the centre portion and cut it into 1" Cubes.
Cut through the Ridge of the Yellow Pumpkin. Peel the skin, discard the seeds from the centre and cut it into 1" Cubes.
Trim the ends & cut Okra into 1" long pieces.
Cut Eggplant/Brinjal into four and leave it in salted water until use.
Soak Tamarind in warm water for few minutes and extract tamarind juice out of it.
Heat Gingelly Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds and Curry Leaves in it.
Add Garlic Cloves and fry until aromatic.
Add finely chopped Onions and sauté until onions turn translucent.
Lower the flame and add Turmeric Powder, Red Chilli Powder and Curry Masala to the above and give a quick stir.
Fry on a very low flame for a few minutes.
Add chopped Tomatoes and cook until tomatoes turn soft and oil separates from the mix.
Now add the Vegetables along with a sprinkle of Water.
Cover and cook until vegetables turn soft and cooked.
Once the Vegetables are cooked, add the cooked Mochai/Lima beans and mix well.
Pour in the Tamarind extract and allow it to boil on a low flame.
Boil the Puli Kuzhambu until the raw flavour goes.
Add Jaggery and mix well.
Pour in the Coconut Milk and boil it on a low flame stirring occasionally.
Switch off the flame and serve Mochai Kottai Puli Kuzhambu with Rice.
Mochai Kottai Puli Kuzhambu can also be served along with tiffin items like Ven Pongal, Rava Pongal or Rava Upma.

For detailed Recipe on CURRY MASALA POWDER, Click here...

NOTES:

Get easy with the choice of vegetables for this Puli Kuzhambu.
I usually add English Gourd(Merakkai), Okra(Ladies Finger), Brinjal(Egg Plant), Yellow Pumpkin(Squash) etc in this Mochai Kottai Puli Kuzhambu. A few pieces of Raw Mango, goes well in this Curry.
If using Mangoes in the curry, adjust tamarind accordingly.
Can add all the above-mentioned vegetables, or just add one or two along with Mochai.
I have used dried Mochai/Lima Beans in this Puli Kuzhambu.
Can prepare the same curry with fresh Mochai/Lima Beans. Cook accordingly.
Adjust the amount of Red Chilli Powder to suit your spice level.
I have used homemade Curry Masala Powder in the recipe, can substitute it with Mutton Masala/Chicken Masala Powder.
Adjust the amount of Tamarind to suit your preference.
I have used Gingelly oil in this recipe, can use any other vegetable oil of your choice.
Adding Jaggery and Coconut Milk to this Mochai Kottai Puli Kuzhambu is purely optional.

teamed Nendhra Bananas (Puzhungiyathu) served hot on a banana leaf in a woven basket – traditional Kerala breakfast

Nendhrapazham Puzhungiyathu – Nutritious Steamed Bananas

Steamed Bananas - Nendhrapazham Puzhungiyathu: A Nutritious Delight

Name: Nendhrapazham Puzhungiyathu – Nutritious Steamed Bananas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2–3 servings
Cuisine: Kerala (India)
Ingredients: 2 Nendhra Bananas; Water – for steaming

Steamed Nendhra Bananas—or Nendhra Pazham Puzhungiyathu as we lovingly call it in Kerala—are more than just a healthy breakfast. They're a piece of home. This traditional dish, made by steaming ripe Nendhra bananas, is a classic in every Malayali household, often served during breakfast, Onam feasts, or just as a soul-soothing snack.

Steamed Bananas, particularly known as Nendhrapazham Puzhungiyathu in Kerala, offer a unique and nutritious culinary experience. Steaming bananas isn’t common in most cuisines, but it draws out the astringent properties, making them easy to digest and perfect for a light, nourishing meal.

Nendhra Bananas, with their golden yellow colour and firm flesh, are specially suited for steaming. Their thick skin protects the flesh as it softens gently through the cooking process, locking in nutrients and a mild sweetness.

Uses of Nendhra Bananas in Kerala Cuisine

Nendhra Bananas are versatile in Kerala cuisine:

Raw Banana(Ethakkaya/ Nendhra Kaya) Uses:

Raw Nendhra Bananas are used for making savouries like Banana Chips/Kaya Varuthathu (Upperi) and Sharkkara Upperi.
They are integral to traditional dishes such as Kaalan, Mezhukkupuratti, Mathura Curry, Pulissery, and Koottukari.

Ripe Banana (Etha Pazham/Nendhra Pazham) Uses:

Ripe Nendhra Bananas suits well in making Pazha Pradhaman and Nendhrapazha Appam.
Their firm texture when ripe makes them ideal for Pazham Pori (Banana Fritters).

Steamed Bananas in Kerala and Beyond

Steamed Bananas (Nendhra Pazham Puzhungiyathu) are commonly served in Kerala as a breakfast item or snack. This dish can be enjoyed on its own or paired with Puttu, Idiyappam, Vellayappam/Appam or with Rava Upma. It's also a traditional dish and makes appearances on festive ocassions like Onam Sadhya and Vishnu Sadhya feasts.

Interestingly, this tradition crosses borders. In Malaysia, Indonesia, and Singapore, similar steamed banana dishes like Pisang Rebus are common. Here in Malaysia, Pisang Tanduk bananas are steamed with pandan and served with salted grated coconut.

Health Benefits of Nendhra Bananas

Nendhra Bananas, are rich in nutrients:

Potassium and Vitamins: They help regulate blood pressure, prevent kidney stones, and reduce the risk of stroke.
Digestive Health: They prevent stomach ulcers and help regulate blood glucose levels, providing sustained energy.

Steaming the bananas with their skin helps balance the overripe sweetness, making it a perfect, balanced, and filling breakfast.

Traditional and Modern Methods of Steaming Bananas

Some cook these bananas in jaggery or sugar syrup, but the traditional steaming method retains more nutrients.

Family Note: My MIL’s mother, Clemmi Thaathi, made a version called Nendhra Pazham Pani, with jaggery and cloves, served alongside Vellayappam.

My mom whips up a snack by Roasting sliced Nendhra Bananas in ghee with a sprinkle of sugar. Heavenly! I love this with Upma, Vellayappam, or Idiyappam.

Modern Techniques

For modern convenience, you can steam bananas using a steamer, pressure cooker, or even a microwave.

Do you love Kerala Nadan Palaharams? Click the link for a wide range of Authentic Kerala Snacks.

Steamed Nendhra Bananas Recipe Overview

Cuisine: Kerala (India)
Difficulty: Easy
Serves: 2-3
Author: SM - Essence of Life - Food

Time Estimate

Steamer/Pressure Cooker: 10–15 Minutes
Microwave: 2–3 Minutes

Curious about this variety of Banana - Nendhra Banana/ Ethapazham/Pisang Tanduk - Discover a wide range of Recipes featuring Nendhra Pazham, here...

Discover the Secret to Perfectly Steamed Nendhra Bananas -Kerala's Traditional Recipe

Ingredients:

Nendhra Bananas - 2 Nos.
Water - For Steaming

Method - Step-by-step Instructions:

Preparation:

Wash and cut the Nendhra Bananas into 2 or 3 pieces, depending on the size.
Leave the skin on.
Alternatively, keep the bananas whole and make 2-3 small slits over the skin.

Cooking Steamed Bananas - Nendhra Pazham Puzhungiyathu

In a Steamer:

Fill the steamer/pressure cooker with 1–2 cups of water and allow it to boil.
Place the cut banana pieces in a steamer basket/tray.
Cover the lid of the steamer and steam the bananas on high flame for 5 minutes.
Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
The skin will turn black and start to split in places.
Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
Peel and serve, hot or cold.

In a Pressure Cooker:

Fill the pressure cooker with 1–2 cups of water and allow it to boil.
Place the grid.
Place the cut banana pieces in a bowl or plate and place it over the grid.
Cover the lid of the pressure cooker (no need to use the pressure regulator/vent weight).
Steam the bananas on high flame for 5 minutes.
Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
The skin will turn black and start to split at places.
Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
Peel and serve, hot or cold.

In a Microwave (Easiest & Quickest Method):

Cut the bananas into 2–3 pieces and make very small slits over the skin.
Place the bananas in a microwave-safe bowl with a lid.
Place a small microwave-safe coffee mug (filled halfway) with water over the lid.
Microwave on high power for 2–3 minutes, depending on the size of the banana.
The skin will turn black and start to split in places.
Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
Peel and serve, hot or cold.

Pro Tips & Notes:

While cooking bananas in a microwave, make small slits over the skin to ensure even cooking.
Open-cooked bananas tend to become dry once cooked.
Cooking bananas in a microwave-safe bowl covered with a lid retains moisture.
Adding water in a coffee mug over the lid helps retain the moistness in steamed bananas.
Microwaved Steamed bananas taste quite similar to those cooked in a steamer.

Serving Suggestions:

Serve with a drizzle of sugar/jaggery syrup.
Cook the sugar/jaggery syrup with a few pods of cardamom/cloves.
Serve steamed bananas with freshly grated coconut.
Serve with a few spoons of sugar.
Serve with a drizzle of melted ghee.

As Baby Food:

Suitable for babies 6 months and above.
Remove the black seeds in the centre before feeding.
Add a few teaspoons of ghee to the steamed bananas.
Add sugar/jaggery syrup (optional).
Mash finely without lumps before feeding to babies.
Steamed Nendhra Bananas/Pisang Tanduk are nutritious and easily digestible.

FAQs

Q: Can I refrigerate steamed bananas?

Yes! Store in an airtight box. Reheat gently before serving.

Q: What type of bananas should I use?

Only Nendhra (ethapazham/pisang tanduk). Other varieties don’t hold shape when steamed.

Q: Can I make it in advance?

Absolutely. You can steam in the morning and serve later. Best enjoyed warm.

Q: Is this gluten-free?

Yes, completely gluten-free and vegan too!

Related Recipes:

Kerala Banana Chips (Kaya Varuthathu)

Pazha Pradhaman

Nendhrapazha Appam

Ghee Roasted Nendhra Pazham

Authentic Kerala Cuisine: Steamed Nendhra Bananas

Nendhra Pazham Puzhungiyathu isn’t just a recipe. It’s a warm memory of kitchen steam, banana leaves, and generations before us. This dish embodies the love and nourishment Kerala cuisine is known for.

Give it a go. Make it for breakfast, pack it in a lunchbox, or pair it with a drizzle of nostalgia. Tell me how it turned out in the comments below!

HOW TO COOK BROKEN WHEAT UPMA

SAMBA GOTHUMAI RAVA UPMA

INGREDIENTS :

METHOD:

NOTES :

INGREDIENTS :

METHOD:

NOTES :

TRIVIA - A SMALL NOTE:

HOW TO MAKE RAVA PONGAL/SEMOLINA PONGAL

INGREDIENTS :

To cook the Dhal :

For Rava Pongal/Semolina Pongal :

METHOD :

INGREDIENTS :

METHOD:

NOTES :

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

UZHUNDHU VADAI

RAVA KESARI

VEN PONGAL

SAMBAR

COCONUT CHUTNEY

FILTER COFFEE

HOW TO COOK MOCHAI KOTTAI PULI KUZHAMBU/ KARA KUZHAMBU

INGREDIENTS :

To Soak & Cook Mochai/Lima Beans:

For Puli Kuzhambu/Kara Kuzhambu :

For Tempering :

METHOD:

To Soak & Cook Mochai/Lima Beans:

For Puli Kuzhambu/Kara Kuzhambu :

NOTES:

Steamed Bananas - Nendhrapazham Puzhungiyathu: A Nutritious Delight

Uses of Nendhra Bananas in Kerala Cuisine

Steamed Bananas in Kerala and Beyond

Health Benefits of Nendhra Bananas

Traditional and Modern Methods of Steaming Bananas

Modern Techniques

Steamed Nendhra Bananas Recipe Overview

Time Estimate

Discover the Secret to Perfectly Steamed Nendhra Bananas -Kerala's Traditional Recipe

Ingredients:

Method - Step-by-step Instructions:

Preparation:

Cooking Steamed Bananas - Nendhra Pazham Puzhungiyathu

In a Steamer:

In a Pressure Cooker:

In a Microwave (Easiest & Quickest Method):

Pro Tips & Notes:

Serving Suggestions:

As Baby Food:

FAQs

Related Recipes:

Authentic Kerala Cuisine: Steamed Nendhra Bananas

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